Go Back

Potato, Cauliflower, Leek Soup

Course: Soup
Cuisine: Modern Australian


  • 100 gms bacon; chopped
  • 50 gms fried shallots
  • 2 large potatoes; diced
  • 1 small cauliflower head; cut into florets
  • 1 leek; finely sliced
  • 3 dried bay leaf
  • 1 tsp cumin seeds
  • 2 medium garlic cloves
  • 2 tbsp butter
  • Salt to season
  • Freshly milled black pepper to season
  • 1 litre homemade chicken stock


  • In a deep pan, add the bacon pieces and fry on low heat. No extra oil required as the bacon has enough fat which will render down and crisp it up.
  • Once the bacon pieces have browned and crisped up well, remove and drain on a kitchen towel. Keep aside.
  • In the same pan, heat butter and add the bay leaf and cumin. Cook on low heat till the spices are fragrant and then add the garlic and leeks. Sauté for about 2 minutes on medium heat but take care not to burn.
  • Next add the potatoes and cauliflower florets; season with salt (remember the stock has salt) and pepper. Mix well to combine and cook on low heat for about 2 minutes.
  • Add ¾ ths of the stock, check seasoning and bring to boil. Turn the heat down and cook covered till the vegetables are softened and cooked through.
  • Cool slightly and blitz till creamy. Add more stock if too thick.
  • Serve warm with crispy bacon and shallots.
  • Slurp it up!


I always have a stash of homemade fried shallots in my pantry which I used. You could use the store bought ones too.